Varicha Bhat#SundayFunday

This simple Varicha Bhaat (also known as Bhagar, Varai / Sama Rice or Barnyard Millet Khichdi) is light, wholesome, filling and perfect comfort food for fasting. I have made a Farali / Vrat Thali ( see below all recipes will be posted soon).

Ingredients
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Green Chilly - cut into 3 pieces
½ Cup Bhagar / Varai / Samo Rice /
1½ Cup Hot boiling water
Sendhav Namak to taste
Method

Rinse bhagar 2 to 3 times well in cold water and drain off.
Heat desi ghee, add cumin seeds, green chillies, mix.
Add bhagar and fry over medium heat for 2 minutes. .
Add hot boiling water, salt to taste.

Bring this to a rolling boil then reduce the flame to medium and let is cook for about 4 -5 minutes. Then reduce the flame to low, cover the pot with a lid and and let it cook for another 4- 5 minutes. Once the rice is cooked. Switch off the flame and let the lid remain on the pot for another 10 to 12 minutes so rice will absorb all the moisture and it will become fluffy.
Varaicha bhat is ready to be served!

Labels: Barnyard Millet,Sunday Funday,Vrat, Bhagar, Indian, Maharastrian Cuisine, Thali

This is my Vrat Thali 

For Sunday Funday we are sharing "Rice Recipes"

Arroz de Pato by Culinary Cam

Bhuga Chawal by Mayuri's Jikoni 

Cheesy Rice by Amy's Cooking Adventures 

Crab Sushi Bowl by A Day in the Life on the Farm

Crispy Rice Cereal Brittle by A Messy Kitchen

Fried Rice with Crab and Peas by Karen's Kitchen Stories

Hubble Bubble Pumpkin Rice Pot by Food Lust People Love 

Varicha Bhat by Sneha's Recipe

Vrat Kacche Kele Ke Seekh Kebab#SundayFunday

Raw Banana (Kaccha Kela) are excellent sources of fibre and vitamins. Their starch content not only helps digestion but gives an excellent texture to dishes. These seekh kebabs are excellent, awesome, delicious and very healthy , gluten-free, vegan with plant-based ingredients , perfect for vrat and serving as starters or as a side dish.
Ingredients
3 large Raw Banana's - boiled and peeled
3 Tablespoon Rajgira atta
A Pinch Ajwain
1 Teaspoon Roasted Cumin Powder
3 - 4 Green Chilies - finely chopped
½ Inch Ginger - finely chopped
½ Teaspoon Chaat Masala - optional
¼ Teaspoon Sendha Namak or to taste
2 Tablespoons Coriander Leaves - chopped
Method

Pressure cook the raw bananas. Peel and mash them.
Combine mashed banana, Rajgira atta, ajwain, cumin powder, green chilies, ginger, chaat masala, chopped coriander and namak, mix well.
Divide the mixture into equal portions. Grease hands with oil and roll each one on skewers and shape it.
Heat oil in a pan on medium high flame. Shallow fry the kebab from both the sides.

Serve hot with Walnut Chutney.
Labels: Vrat, Raw Banana, Rajgira, Kebabs, Indian, Sunday Funday

For Sunday Funday we are sharing recipes made using "Banana"

• Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
• Banana Daquiri by A Day in the Life on the Farm
• Banana Oat Muffins by Amy's Cooking Adventures
• Extra Banana Banana Bread by Food Lust People Love
• High Protein Banana Muffins by Our Good Life
• Protein Rich Banana Smoothie by Mayuri's Jikoni
• Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
• Using Banana Leaves + Cochinita Pibil by Culinary Cam
• Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

Vrat Siddu With Walnut Chutney#AlphabetChallenge

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour). 

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough. 

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press. 

Use a cutter to cut it into a small circle. 

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it. 

Make all the Siddu's like wise. 

Steam the Siddu in a lightly greased steamer for 15 minutes. 

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.

Sprinkle lemon juice and serve with Walnut Chutney & Yogurt.

Labels: Alphabet Challenge, Steamed, Breads, Vrat, Walnuts, Chutney, Boiled Potato, Healthy, Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "S"

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp 
• Blogghetti: Italian Sausage tuffed Shells
• Sizzling Tastebuds: Sago Idli Sabbakki Idli 
• Mayuri’s Jikoni: Sai Bhaji  
• A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies 
• Food Lust People Love: Scallop Roe Bottarga
• Karen’s Kitchen Stories: Sear Roasted Steak 
• Magical Ingredients: Sesame Scallion Star
• Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
• Culinary Cam: Squash Blossom Crêpes 
• A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
• Sneha’s Recipe: Vrat Siddu With Walnut Chutney 

Vrat Shengdanyachi Amti#SundayFunday

Shengdanyachi Amti(Danyachi Amti, Peanut Curry) is a Maharashtrian vrat dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This protein rich vrat peanut curry usually add Bhagar Rice ( recipe coming). It is made especially for vrat/fasting in Maharashtra. This is a very easy delicious and unusual recipe that gets ready in no time.
Ingredients
1 Teaspoon Desi Ghee
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped1 Tablespoon Freshly Grated Coconut
3 Pieces Kokum
1½ Cup Water
1 Tablespoon Jaggery or Sugar
Sendhav Namak to taste
Grind To Fine Paste
½ Cup Roasted Peanuts
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped
Method
Dry roast whole peanuts until it changes its color. Remove its peels. Grind the peanuts along with cumin seeds & green chillies along with water to a fine paste.

Heat desi ghee in a pot, add cumin seeds, green chillies, fresh coconut and fry well add the ground paste and wash the mixer with water add that too.  Add sendhav namak to taste and sugar or jaggery and mix again, then add more water to make a gravy consistency.   Add kokum  and cover and cook for 10 minutes on low flame, keep stirring in between so that it does not burn at the bottom of the pan.

Vrat Shengdanyachi Amti is ready to be served!  Garnish with coriander leaves ( this is optional, if you have it in fasting)
Labels: Gluten free, Vrat, Vegan, Peanuts, Maharastrian Cuisine, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Peanuts"

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

Upvasache Pattice#EatTheWorld

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball. 

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame, 

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

• Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes 
• A Day in the Life on the Farm: French Canadian Meatball Stew 
• Sneha's Recipe: Upvasache Pattice 
• Amy's Cooking Adventures : Zucher Kuka

Qabuli Biryani#Alphabet Challenge

Qabuli Biryani is a vegetarian layered rice dish from Andhra, this biryani has layers of basmati rice, chana dal in a yogurt gravy and saffron milk & kewra water! I made this for our friends get together and they all were amazed with the flavor and taste.
Serves 6
Ingredients
For The Chana Dal Gravy
150 grams Chana Dal / Bengal Gram Lentil - soaked
1½ Teaspoon Ginger Garlic Paste
½ Cup Oil
1 Cup Thick Yogurt - whisked
3 Green Chilies - slit
3 Tablespoons Chopped Coriander Leaves
1 Teaspoon Red Chili Powder
1 Teaspoon Kitchen King Masala
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
½ Cup + ½ Cup Brown Onion - crushed
1 Teaspoon Salt
A Juice of One Lemon juice
1 Large Potato - boiled and fried
Whole Spices
½ Teaspoon Cumin Seeds
1 Bay Leaf
2 Cloves
4 Whole Black Peppercorns
1" Stick Cinnamon
1 Brown Cardamom
2 Green Cardamoms
For The Rice
300 Grams Basmati Rice
2 Tablespoons Sea Salt
Whole Spices
½ Teaspoon Cumin Seeds
1" Stick Cinnamon
3 Cardamoms
5 Cloves
8 Black Peppercorns
1 Brown Cardamom
Method
To Boil The Rice

Wash and soak the basmati rice for 15 minutes
Boil 6 -8 cups of water and salt. Add the whole spices. Drain the excess water from the soaked rice. When the water comes to roll boil,add the rice and boil for about 10 minutes on medium flame. Remove the rice when it is just cooked but the grains should be firm. Drain the water, let it cool completely.
For The Chana Dal Gravy
Wash and soak the chana dal for 2 hours.

Heat oil in a kadai / pot fry add all the whole spices and sauté for a minute then add ginger garlic paste, and sauté till the raw aroma vanishes. Switch off the flame, add then ½ cup room temperature water and then the whisked yogurt mix well. Place the pot back on to the flame and on high flame stirring continuously with a whisk, whisk this till it comes to a rolling boil, then reduce the flame ( the yogurt will not curdle if you try this method, this is a tried and tested method). Now add the dal mix well, ½ cup crushed brown onions and place this on the flame and cook covered on low flame till the dal is just done but still whole. Add green chilies and half the coriander leaves, give it a stir. 

This gravy should be thick, do not dry this completely. Switch off the flame add lemon juice. Keep aside. 

Assemble The Biryani 

In a heavy bottom pan add ¼ cup water, & ¼ cup oil mix well and then half of the boiled rice with a sprinkle of pinch of salt and then add all of the cooked dal mixture. 

A sprinkle coriander leaves, potatoes cubes and brown onions.

Then the remaining rice top it with yellow color, fried onions, coriander leaves, slices of tomatoes and few drops of kewra and a few dollops of butter all over. Cover it with a foil tightly and leave it on dum on high flame for 5 minutes then very low flame for 15 minutes. Switch off the flame. 

Let it rest for 10 minutes. 

Lightly mix the rice and serve hot. We enjoyed this with raita.
Labels: Alphabet Challenge,Chana Dal, Biryani, Rice, Indian, Andhra Pradesh,Main course, Vegetarian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "Q"

• Baked Quail Egg XO Sauce Appetizers from Food Lust People Love
• Cauliflower, Onion, and Pancetta Quiche from Karen’s Kitchen Stories
• Fresh Corn Quiche from A Day in the Life on the Farm
• Fresh Summer Corn & Zucchini Sausage Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jalapeño Popper Quesadillas from Jolene’s Recipe Journal
• Mughlai Paneer Qorma from Mayuri’s Jikoni
• Qabuli Biryani from Sneha’s Recipe
• Quatre Quarts from Culinary Cam
• Queen Elizabeth Cake from A Messy Kitchen
• Western Omelette Quiche from Blogghetti

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Corn Patties /Corn Potato Chops#SundayFunday

Corn Potato Chops (patties) are crispy, delicious melt in the mouth savory snack. These are coated in breadcrumbs and pan-fried until golden.
Maks 13 Chops
Ingredients
For The Covering / Shell
½ Kg Potatoes - boiled & mashed
1 Teaspoon Salt
4 Medium Bread Slices - Lightly soaked and mashed
3 Tablespoons Corn Flour
For The Corn Filling
2 Cups Sweet Corn - boiled
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1 Medium Onion - finely chopped
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Chaat Masala
1 Tablespoon Lemon juice
Salt To Taste
2 Tablespoons Coriander leaves
4 Green chillies
4 Cloves Garlic
Method
For The Corn Filling

Coarsely grind together the coriander leaves, green chillies and garlic along with a cup of sweet corn to a coarse paste. Add this mixture to whole corn and mix well and keep aside.
In a pan heat oil, add cumin seeds when they sizzle, add the onions and saute until translucent, then add the corn mixture along with spices, salt and fry for a few minutes, then cover and cook for another 2 minutes. Stirring in between. Switch off the flame, let this mixture cool completely. 
For The Covering / Shell

In a large plate peel the boiled potatoes and then grate them when they become warm. Mash them with your hands or a potato masher or fork. Let the mashed potatoes cool at room temperature.

Once cooled add the rest of the ingredients well. Form it into a dough. Divide into 13 equal balls, keep aside covered

Making Corn Potato Chops

Grease your palm with oil, flatten one ball of potato mixture, place a tablespoon or more of the corn filling.Bring the edges in the center and cover the stuffing. 

Shape with your palms by rolling it firmly to make around pattice. Make all the rest of the chops.

Roll in crumbs and keep aside.

Heat 2 tablespoons of oil in a griddle or broad frying pan on medium high flame. Place the stuffed Corn Potato Chops by leaving sufficient space in between so that you flip them easily. Do not over crowd the pan or else they will break. When one side becomes golden and crisp, then turn over gently with a spatula and fry the other side. Fry the second side till crispy golden and turn over again. Flip a couple of times if needed to get an even golden color and crisp texture. Remove them on a paper kitchen towels to remove excess oil.

Serve with ketchup or chutney.
Labels: Corn kernels, Potato Chops, Vegetarian, Starters, Appetizer, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Corn"

• Culinary Cam: All the Summer's Darlings Salad 
• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad